Mediterranean Tuna And Rice Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 1 cup basmati rice or 1 cup jasmine rice, rinsed
• 1 3/4 cups chicken stock
• 425 g tuna in vegetable oil, drained, flaked
• 1/2 cup sun-dried tomato, drained, finely chopped (125g)
• 200 g bocconcini, drained, roughly chopped
• 50 g parmesan cheese, finely grated
• 100 g baby spinach leaves, shredded
• 3 eggs, lightly beaten

Recipe

• 1 heat oil in a saucepan over medium heat. add onion and garlic. cook, stirring often, for 7 to 8 minutes or until onion is soft. increase heat to high and add rice. cook, stirring, for 1 minute. stir in stock. bring to a simmer. reduce heat to low. cover and cook for 10 minutes. remove from heat. stand, covered, for 10 minutes. transfer to a bowl. set aside for 10 minutes to cool.
• 2 preheat oven to 190°c grease and line base of a 6cm deep, 20cm (base) springform pan. add tuna, tomato, bocconcini, parmesan, spinach and egg to cooled rice mixture. season with salt and pepper. mix until well combined.
• 3 press rice mixture into prepared pan. bake for 40 to 50 minutes or until set and crisp around the edges. stand in pan for 10 minutes. run a knife around the edge to loosen pie.
• 4 cut pie into wedges and serve warm.